These Mini Egg Peanut Butter Blondies combine delicious creamy peanut butter with everyone’s favourite Easter candy. The peanut butter dough comes together in one bowl and is filled with crushed mini eggs. With more mini eggs on top added before baking, there is a sweet and nutty bit in every bite!
The base of this dough is a rich and chewy cookie dough that comes together really easy! The creamy peanut butter is mixed right in, making the dough extra soft .
Before baking, peanut butter mini eggs and spoonfuls of creamy peanut butter are dropped on top. The globs of peanut butter melt into the dough, leaving pockets of them!
This recipe is the perfect combination of mini egg and peanut butter. It is so good and perfect for Easter!
For more mini egg recipes, try Mini Egg Magic Bars, Fudgy Mini Egg Brownies, and Mini Egg Rice Krispies Squares.
Jump to:
Why this recipe works
Easy to make – Everything comes together in one bowl with super simple ingredients!
Peanut butter + Mini eggs – Such a creamy combo!
Easter - This is the perfect treat to bake up for Easter!
Blondies – These are soft and rich blondies. The peanut butter makes the dough extra soft!
Ingredients Notes
Here is a list of a few key ingredients in this recipe. The full recipe and measurements can be found in the recipe card below!
Butter – Unsalted butter works best. This will be melted.
Egg & egg yolk – Remove 2 hours before baking.
Mini eggs – I used Reese's Mini Eggs. They have a peanut butter center. You can also use regular mini eggs, or any other add-in you'd like.
Peanut butter – I used creamy peanut butter. You may also use crunchy. Don’t use natural, as the consistency is too runny and the bars won’t set properly.
Step by step instructions
Here is how to make and bake these mini egg peanut butter blondies. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 – Prep. Grease the pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 – Whisk the butter and sugar. In a large bowl, whisk the melted and cooled butter and white sugar until well combined.
Step 3 – Add the wet ingredients. Add the peanut butter, egg, egg yolk, and vanilla. Continue whisking for another minute or so.
Step 4 – Fold in the dry ingredients. With a rubber spatula, fold in the flour, baking powder, and salt. Once there are close to no dry streaks, add in the chopped mini eggs and fold until no dry streaks appear.
Step 5 – Transfer the dough. Evenly press the dough into the prepared pan using a spatula or your hands. Add extra mini eggs and globs of peanut butter on top.
Step 6 – Bake. Bake the bars for 24-27 minutes. Mine took 27 minutes. Allow to cool, slice, and enjoy!
My favourite way to eat these bars is slightly warm. When they are warm, the peanut butter is all melty inside the eggs. Yum!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Measure the flour accurately. Spoon it – don’t directly put the measuring cup into the bag of flour. Use a gram scale for the most accurate measurements.
- Use a creamy or crunchy peanut butter. Good quality like Jif or Kraft!
- Use a light or dark metal pan to bake the blondies. I find that glass and ceramic tends to burn the edges of the blondies to quickly!
FAQ
Can I use a 9×9 pan?
Yes. If you want to use a 9×13, make sure to double the recipe.
Can I use regular mini eggs?
Yes! Feel free to use any add-ins you'd like.
Storing & Freezing
Store your Mini Egg Peanut Butter Blondies in an airtight container or ziplock for up to 5 days at room temperature or in your refrigerator.
Freeze the bars in a ziplock bag for up to 3 months. Once ready to consume, remove 2 hours before hand to thaw at room temperature.
Check out these recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Mini Egg Peanut Butter Blondies
Ingredients
- 1/2 cup butter melted
- 3/4 cups white sugar
- 1/2 cup peanut butter creamy
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 tbsp vanilla
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup Reese's peanut butter mini eggs crushed
Instructions
- Preheat the oven to 350℉/180℃. Grease an 8×8 inch square pan. For easy removal of the blondies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set side.
- Melt the butter. As it cools, prep and measure the rest of your ingredients.1/2 cup butter melted
- In a large bowl, whisk together the slightly cooled melted butter and white sugar until well combined. You may use a whisk, or an electric mixer.3/4 cups white sugar
- Add in peanut butter, egg, egg yolk, and vanilla. Continue to whisk until well combined.1/2 cup peanut butter creamy, 1 egg room temperature, 1 egg yolk room temperature, 2 tbsp vanilla
- Toss in the flour, baking powder, and salt. Once it is almost completely mixed in, add the chopped mini eggs and continue mixing until no flour streaks appear and there is a soft dough.1 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 cup Reese's peanut butter mini eggs
- Evenly press the dough into the prepared pan.
- Gently press more mini eggs and globs of peanut butter on top of the blondies. This is optional.
- Bake for 24-27 minutes. Mine took exactly 27 minutes.
- Cool, slice, and enjoy!
Comments